To make the mincemeat, preheat the oven to 200°C/fan 180°C/gas 6. Core the apples, then bake in a lidded dish for 1 hour until soft. When cool enough to handle, squeeze the pulp from the apple skins into a bowl (discard the skins). Add the lemon zest and juice, then stir in the remaining ingredients.

Cover the mincemeat with cling film and leave in a cool place for a couple of days, giving it an occasional stir. Put the mincemeat into sterilised pots or jars, taking care to remove any air bubbles. Seal and store in a cool dark place until ready to use.

For the sweet pastry, sift the dry ingredients into a mixing bowl. Bash the cold butter with a rolling pin between 2 sheets of baking paper until thin and pliable, then roughly slice. With your fingertips, rub the butter into the flour mixture until it resembles breadcrumbs. Beat the eggs and yolk, then, using a flatbladed knife, gradually work into the mixture until it binds together – you may not need all the egg. Turn the dough out onto a lightly floured work surface and knead for a few seconds. Shape into a square, cut in half and wrap in baking paper, then chill.

For the crème d’amande, beat the butter in a food mixer or with a hand mixer until very soft. Keeping the mixer running all the time, gradually add the sugar, ground almonds, flour, beaten eggs and alcohol, waiting until each ingredient is combined before you add the next. Transfer to a small bowl and chill for 15 minutes.

Butter 36 holes of 3 x 12-hole jam tart trays. Roll out one half of the pastry on a floured surface to a 3mm thickness. Using a cutter, cut out 8cm rounds. Push the rounds lightly into the moulds. Repeat with the remaining pastry. Chill for 15 minutes.

Preheat the oven to 180°C/fan 160°C/gas 4. Remove the tart trays and crème d’amande from the fridge. Half-fill the cases with mincemeat (about 1 tbsp in each), then top with 1 heaped tsp crème d’amande using another spoon, or a piping bag if you prefer.

Sprinkle the mince pies with the flaked almonds, then bake for 20-25 minutes until golden brown. Remove from the moulds while still hot and leave to cool on a rack. Dust with icing sugar before serving.